Salmon mousse pinwheels are an elegant way to kick off a tea, cocktail party, or dinner. The pinwheels can be made ahead and sliced just before serving.

by Sara Engram and Katie Luber with Kimberly Toqe
from The Spice Kitchen: Everyday Cooking with Organic Spices
(Andrews McMeel Publishing, 2009)
Makes 18 (1-inch) truffles
Cheese goes well with herbs and spices. Here are several variations of a …

by Mary Cech
from Savory Baking
(Chronicle Books, 2009)
Makes 28 cookies
Tender and crisp, packed with delicate herbal and aromatic lemon flavors, these rolled thyme-lemon shortbread cookies accented with a little sea salt are easy to prepare, versatile, …

Peperoni con Bagna Cauda
by Deirdre Heekin and Caleb Barber
from In Late Winter We Ate Pears
(Chelsea Green Publishing, 2009)
Serves 4 as an antipasto
Bagna cauda is a classic condiment of northwestern Italy. In its traditional presentation—alongside lots …

by Fran Gage
from The New American Olive Oil
(Stewart, Tabori & Chang, 2009)
4 servings
Because these caramelized onions for the bruschetta is so deeply flavored, any style of extra-virgin olive oil is suitable for this recipe. Be …

by Orlando Murrin
from A Table in the Tarn
(Stewart Tabori & Chang, 2009)
Makes 40 to 50 filled shortbreads; allow 2 or 3 per guest
These Roquefort and walnut shortbreads are our most elegant appetizer—crisp, light and delectable. …

by Allison Ehri Kreitler
from Fine Cooking Grilling: 101 Sizzling Summer Recipes
(Taunton Press, 2009)
Serves 6 to 8 as an appetizer; yields 24
The almonds and cheese tucked inside these bacon-wrapped stuffed apricots provide a nice crunchy-melty …

by David Leite
Makes 2 cups
These sweet and spicy nuts are addictive little snacks, so spread them around with care. The sugar and red-pepper flakes hit just the right balance of sugar had heat, making them …

by Ellie Krieger
from Quick & Fresh with Ellie Krieger
(Taunton Press, 2009)
Makes 24 deviled eggs
These deviled eggs have an indulgent filling boldly flavored with all the classic tongue-tingling tastes: mustard, hot sauce, and a spike of …

Champiñones Salvajes con Queso de Hierbas
by Sasa Mahr-Batuz and Andy Pforzheimer with Mary Goodbody
from The Barcelona Cookbook
(Andrews McMeel Publishing, 2009)
Serves 4
This is a flavor combination that Andy has always liked—wild mushrooms and balsamic vinegar. It’s …

by Sara Perry
from The Tea Deck
(Chronicle, 2008)
Makes 6 to 10 Chinese tea eggs
Everything about these Chinese tea eggs will surprise you, especially how good they taste on their own or when paired with a Russian-style …